Blueberry Crumb Muffins

These blueberry crumb muffins are the ultimate breakfast or snack with a cup of coffee. Bursting with fresh blueberries and topped with cinnamon crumbs, these tender muffins are a bakery-worthy treat. This post contains affiliate links. There is nothing better than enjoying a slow morning after getting Elle off to school. Once she’s at out …

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These blueberry crumb muffins are the ultimate breakfast or snack with a cup of coffee. Bursting with fresh blueberries and topped with cinnamon crumbs, these tender muffins are a bakery-worthy treat.

Two blueberry crumb muffins on a white plate next to fresh blueberries.

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There is nothing better than enjoying a slow morning after getting Elle off to school.

Once she’s at out the door, it’s time to pour a cup of coffee (or maybe make myself a vanilla chai latte) and give myself a few minutes to scroll through social media while sipping on my drink at a leisurely pace.

The only thing that makes this better is when I have a baked good to snack on.

I don’t care what time of year it is, there is never a wrong time to enjoy a blueberry crumb muffin. These are some of my favorites to enjoy on my slow fall mornings right now!

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Chocolate Zucchini Bread

Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert. I am well aware that tomorrow is September 1st. I know that Starbucks and Dunkin’ Donuts already launched their pumpkin spice drinks. But I still …

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Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert.

Sliced loaf of chocolate zucchini bread on a piece of parchment paper.

I am well aware that tomorrow is September 1st. I know that Starbucks and Dunkin’ Donuts already launched their pumpkin spice drinks.

But I still need a few more days before I can fully let go of summer and enjoy pumpkin bread, butternut squash bread, and even apple fritter bread.

I’m still over here trying to use up the zucchini that keeps appearing on my front porch. So hopefully you can forgive me for still being all in on recipes like zucchini banana bread, classic zucchini bread, chocolate zucchini muffins, and this chocolate zucchini bread.

Trust me – soon enough I’ll be bundled up in flannel scarves, drinking all of the homemade pumpkin spice lattes, and eating all of the pumpkin scones I can get my hands on.

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Lemon Poppy Seed Muffins

These lemon poppy seed muffins are bursting with bright lemon and crunchy poppy seeds. These perfectly moist, tender muffins make for a delicious morning treat or afternoon snack alongside a cup of coffee or tea. This post contains affiliate links. My husband is one of those people that often prefers store-bought or boxed mix desserts …

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These lemon poppy seed muffins are bursting with bright lemon and crunchy poppy seeds. These perfectly moist, tender muffins make for a delicious morning treat or afternoon snack alongside a cup of coffee or tea.

Side view of a lemon poppy seed muffin topped with lemon glaze on a white plate.

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My husband is one of those people that often prefers store-bought or boxed mix desserts over homemade.

Whether it be his beloved Pepperidge Farm Double Chocolate Nantucket Cookies over my favorite chocolate chip cookies, Ghirardelli Brownies (which I actually agree with) or Betty Crocker lemon poppy seed muffins, the guy has his faves and there is really no swaying him. 

Our local grocery store was out of stock of the lemon poppy seed muffin mix for what seemed like forever, so I decided to test a few batches of homemade lemon poppy seed muffins to see if they could live up to the Betty hype. 

Personally, I think I totally succeeded, but I secretly think my husband still prefers Betty. 

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Chocolate Bread

This decadent Chocolate Bread is infused with espresso and chocolate chips for a quick bread that satisfies your chocolate cravings for breakfast or an afternoon snack. Or try a slice with whipped cream and berries for a simple yet delicious dessert. This post contains affiliate links. It seems like lately I have had a lot …

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This decadent Chocolate Bread is infused with espresso and chocolate chips for a quick bread that satisfies your chocolate cravings for breakfast or an afternoon snack. Or try a slice with whipped cream and berries for a simple yet delicious dessert.

Slices of chocolate bread topped with whipped cream and berries on a white plate next to a gold fork.

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It seems like lately I have had a lot of people around me who need some cheering up. I don’t know what’s in the air these days, but it feels like everyone has had something going on.

One of the easiest ways for me to spread some love is by sharing baked goods. And quick breads are always a hit!

Sometimes I will make a big batch of quick bread and freeze a few loaves, that way I have something on hand that I can pull out and take to a friend or neighbor when they are sick, have just had a baby, or simply need a pick-me-up.

Lately, this chocolate bread has been one of my favorite pick-me-up recipes. It’s super rich and decadent and makes you feel better with just one bite.

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Chocolate Chip Banana Bread

Try this chocolate chip banana bread recipe: the best way to use the ripe fruit! It’s moist and sweet, flavored…

A Couple Cooks – Recipes worth repeating.

Try this chocolate chip banana bread recipe: the best way to use the ripe fruit! It’s moist and sweet, flavored with brown butter.

Chocolate Chip Banana Bread

Got ripe bananas ripening on the counter? Here’s a decadent way to use them: this Chocolate Chip Banana Bread! This recipe takes the standard up a notch by using browned butter, infusing a rich, nutty flavor into the entire loaf. It’s perfectly moist, studded with semi-sweet bits of chocolate and scented with just the right hint of cinnamon. In a word, it’s downright heavenly.

Ingredients in this chocolate chip banana bread recipe

This chocolate chip banana bread are pretty standard, with the exception of the browned butter which we’ll cover below. It includes a bit of whole wheat flour and a little less chocolate chips than the standard: but it tastes just as decadent. Here are the ingredients you’ll need:

  • Very ripe bananas
  • Butter
  • Granulated sugar
  • Eggs
  • Vanilla
  • Baking soda, cinnamon, and salt
  • All-purpose flour
  • Whole wheat flour
  • Semi-sweet chocolate chips
Banana chocolate chip bread

Tips for browned butter

The best part of this chocolate chip banana bread? It’s flavored with browned butter. Browned butter is butter that’s heated until it turns light brown, bringing out a complex, nutty flavor. It takes just a few minutes, and if you have to melt butter for a recipe anyway, why not make browned butter? Here are a few tips:

  • Slice it into pieces for even melting. This way, the butter is heated at the same rate (vs a entire stick melting gradually).
  • Butter browns quickly, so keep an eye on it. Don’t leave the stove! It can go from browned to burned in an instant.
  • Remove it to a bowl to stop the cooking. This helps to prevent burning. Cool it for a minute before adding to the wets for your batter.
Chocolate Chip Banana Bread Recipe

Mix-ins and flavor variations

Chocolate chip banana bread is one thing, but add another flavor or mix-in and you’ll really impress whoever you’re baking for. Here are a few ideas:

  • Chopped nuts: Add ¼ to ½ cup chopped pecans or walnuts
  • Other chips: Use a mix of chocolate and peanut butter chips or butterscotch chips
  • Sea salt: Add a sprinkle of flaky sea salt to the top after baking
  • Orange zest: Add ½ teaspoon orange zest to the batter
  • Bourbon: Add 1 tablespoon bourbon for a boozy nuance
  • Sprinkles: Add a dash of sprinkles to the top, because why not?
Banana Bread with Chocolate Chips

More ripe banana recipes

There are so many ways to make a great banana bread…and don’t stop there! Make muffins, pancakes, cake, and more! Here are a few top ripe banana recipes to try:

Print
Chocolate Chip Banana Bread

Chocolate Chip Banana Bread


  • Author: Sonja Overhiser
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices
  • Diet: Vegetarian

Description

Try this chocolate chip banana bread recipe: the best way to use the ripe fruit! It’s moist and sweet, flavored with brown butter.


Ingredients

  • 1 ¼ cups mashed very ripe bananas (3 medium bananas)
  • ½ cup butter
  • 2/3 cup granulated sugar
  • 2 large eggs (or flax eggs for vegan)
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¾ cup semi sweet chocolate chips

Instructions

  1. Preheat: Preheat oven to 350 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to cool for a minute before adding to the batter.
  3. Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cup. Whisk in the brown sugar, egg, and vanilla extract. Add the browned butter once it’s ready.
  4. Add the baking soda, cinnamon, kosher salt, all-purpose flour, and whole wheat flour to another bowl and mix. Add to the bowl with the wet ingredients and stir together with a spoon. Gently fold in ½ cup chocolate chips.
  5. Bake: Pour the batter into the loaf pan and top with the remaining ¼ cup chocolate chips. Bake 55 to 60 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan. Optional: add a sprinkle of flaky sea salt when you remove the bread from the oven.
  6. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Quick bread
  • Method: Baked
  • Cuisine: Baked

Keywords: Chocolate chip banana bread, chocolate chip banana bread recipe, banana chocolate chip bread

A Couple Cooks - Recipes worth repeating.

Orange Cranberry Almond Bread

Orange Cranberry Almond Bread

This Orange Cranberry Almond Bread includes almond flour for a moist, tender crumb in a quick bread that is bursting with orange and cranberries! Cranberry and orange are two ingredients that are a match made in heaven. Sweet-but-tart cranberries are always well balanced by zesty-yet-sweet orange juice. This recipe adds almonds to …

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Orange Cranberry Almond Bread

This Orange Cranberry Almond Bread includes almond flour for a moist, tender crumb in a quick bread that is bursting with orange and cranberries! Cranberry and orange are two ingredients that are a match made in heaven. Sweet-but-tart cranberries are always well balanced by zesty-yet-sweet orange juice. This recipe adds almonds to the mix for a loaf that is a delicious addition to any breakfast or brunch menu.

Almond flour – also known as almond meal – is a great ingredient to work with in all kinds of baked goods. It can yield a denser and more tender cake than regular flour, as well as adding a mildly nutty flavor and a bit of additional protein. Of course, when it comes to baked goods, you probably shouldn’t count on them as a major protein source most days, but it’s still nice to boost that nutritional profile when you can. You can make your own almond flour by grinding almonds in the food processor, but these days there are many good commercial brands to choose from.

The recipe is flavored with fresh orange juice and zest, and it is studded with plenty of cranberries. You can use fresh or frozen cranberries, as both will work just fine in this recipe. To draw a little more attention to the ground almonds, I also added some sliced almonds to the bread for a little bit of crunch. The bread is moist and tender, with a slightly denser crumb than the recipe would have it I made it with all purpose flour alone. It holds the up cranberries perfectly, so the finished loaf is beautiful to look at. You get a nice orange and cranberry flavor in every bite, with a subtle almond flavor. It’s delicious and a great twist on a more traditional cranberry orange bread.

The loaf will be a touch flatter than all-flour quick breads, so don’t be surprised if it doesn’t rise quite as much as some other loaves do. It will still develop a nice top crust, particularly if you sprinkle it with a bit of coarse sugar before baking.

Orange Cranberry Almond Bread
1 1/2 cups all purpose flour
3/4 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/4 cup butter, melted and cooled
1 large egg
1 tbsp orange zest
3/4 cup orange juice, freshly squeezed
1 cup fresh cranberries
1/2 cup sliced or slivered almonds
coarse sugar (optional)

Preheat oven to 375F. Lightly grease a 9×5-inch loaf pan. If desired, line the bottom of the loaf pan with parchment paper.
In a medium bowl, whisk together flours, baking soda, baking powder and salt.
In a large bowl, whisk together sugar, melted butter, egg and orange zest. Stir in half of the flour mixture, followed by the orange juice. Stir in the remaining flour mixture and, when it has been almost completely combined, fold in cranberries and slivered almonds. Mix until cranberries are well-distributed and no streaks of flour remain visible.
Pour batter into prepared pan. If desired, sprinkle loaf with 1 tbsp coarse sugar.
Bake for 40-45 minutes or until a toothpick inserted into the loaf comes out clean and the cake springs back when lightly pressed
Allow loaf to cool in the pan for 10 minutes, then run a knife around the edge to loosen it and turn it out onto a wire rack to cool completely before slicing.

Makes 1 loaf; serves 10.

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Pumpkin Banana Chocolate Chip Bread

This article is from Delicious Everyday.
Pumpkin Banana Chocolate Chip Bread is a twist between a banana bread and pumpkin bread. This quick bread recipe brings you all the flavors of each bread in one slice-able treat! Pair your pumpkin banana bread …

This article is from Delicious Everyday.

Pumpkin Banana Chocolate Chip Bread is a twist between a banana bread and pumpkin bread. This quick bread recipe brings you all the flavors of each bread in one slice-able treat! Pair your pumpkin banana bread with a cup of hot chocolate, serve it as a midnight snack, or eat it with a scoop of...

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Pumpkin Muffins

Pumpkin Muffins pop with warm and comforting fall spices, a perfect match for earthy pumpkin. Top them with pumpkin seeds for an extra crunch! While I typically don’t make a big fuss about Thanksgiving day breakfast, I’m little ahead with my Thanksgiving this year. So instead of us pulling out a box of cereal or …

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Pumpkin Muffins pop with warm and comforting fall spices, a perfect match for earthy pumpkin. Top them with pumpkin seeds for an extra crunch!

Pumpkin muffins topped with pumpkin seeds on a wire rack

While I typically don’t make a big fuss about Thanksgiving day breakfast, I’m little ahead with my Thanksgiving this year. So instead of us pulling out a box of cereal or packet of oatmeal on Thanksgiving morning, I thought I’d whip up a batch of Pumpkin Spice Cinnamon Rolls and these simple Pumpkin Muffins for us to enjoy while watching the parade.

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Coconut Cranberry Oatmeal Bread

Coconut Cranberry Oatmeal Bread

Cool fall and winter mornings always get me in the mood for baking. A freshly baked quick bread or batch of muffins to start the day any time of the year, but we all know that baked goods are even more enticing during the end-of-year baking season. This Coconut Cranberry …

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Coconut Cranberry Oatmeal Bread

Cool fall and winter mornings always get me in the mood for baking. A freshly baked quick bread or batch of muffins to start the day any time of the year, but we all know that baked goods are even more enticing during the end-of-year baking season. This Coconut Cranberry Oatmeal Bread is a perfect addition to any fall or winter breakfast – even if you end up baking up the loaf the night before and not the morning of! Packed with tart cranberries, sweet coconut and nutty oatmeal, my Coconut Cranberry Oatmeal Bread is a moist, delicious way to start your day.

This quick bread is very simple to put together. The dry ingredients are combined with the wet ingredients, then the butter is folded in at the end. Folding the butter in at the end of mixing tenderizes the batter before it goes into the pan to bake. It’s a great technique for many quick breads, which are easy to both under and over-mix in search of a tender crumb. It is seasoned with cinnamon and a generous splash of vanilla.

The batter includes a generous amount of sweetened shredded coconut, quick cooking oatmeal and whole cranberries. The coconut and oatmeal both add their own unique nuttiness to the bread. The oatmeal gives the loaf a pleasant density while the coconut adds just the right touch of extra sweetness to contrast with the bright, tart cranberries that dot each slice. You can use fresh or frozen cranberries in this bread, and both types can be used whole.

This loaf has a long baking time due to all those mix-ins, so don’t hesitate to give it a few extra minutes in the oven if your tester/toothpick doesn’t come out clean when your oven timer goes off. The bread is ready to eat has soon as it has cooled. Bake it early in the morning to serve for brunch, or the night before so it is ready to eat when you get up!

Coconut Cranberry Oatmeal Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup sugar
1 cup sweetened shredded coconut
1 cup quick cooking oatmeal
2 large eggs
1 1/4 cups milk (lowfat is fine)
2 tsp vanilla extract
1/3 cup butter, melted and cooled
1 cup cranberries, fresh or frozen

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla extract until well combined. Whisk in butter.
Pour butter mixture into dry ingredients and stir until just combined and only a few streaks of flour remain. Fold in blackberries and pour batter into prepared pan, spreading it into an even layer with a spatula.
Bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

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Mini Apple Spice Cakes with Cinnamon Cream Cheese Frosting

Apple Spice Bread with Cinnamon Cream Cheese Frosting

It’s tough to choose between pumpkin and apple desserts when it comes to fall baking. I say why not bake up one of each? These Mini Apple Spice Cakes, topped with a rich Cinnamon Cream Cheese Frosting, are the perfect addition to any fall breakfast or brunch. They are loaded with apple …

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Apple Spice Bread with Cinnamon Cream Cheese Frosting

It’s tough to choose between pumpkin and apple desserts when it comes to fall baking. I say why not bake up one of each? These Mini Apple Spice Cakes, topped with a rich Cinnamon Cream Cheese Frosting, are the perfect addition to any fall breakfast or brunch. They are loaded with apple and warm spices, sure to be a hit on a cool fall morning.

The Mini Apple Spice Cakes are easy to make quick breads that only take a few minutes to put together. The batter includes both brown and white sugar, along with a generous amount of cinnamon, ginger and cloves to spice it up. I used shredded apple – not apple sauce – because it gives the breads a great texture, while helping keep them moist. You don’t need to peel your apples before shredding them, as any bits of peel will be small enough that you won’t notice them in the finished cake.

The cream cheese frosting is an optional topping for these cakes, but I really recommend it. The tangy cream cheese pairs very well with apples in all kinds of cakes, not just this one, and the cinnamon ties in nicely with those apple spices. You can add on a thin layer if you want to keep things simple, or dress them up with a swirling design like I did above to make these loaves particularly eye catching.

These loaf cakes are perfect for a fall weekend brunch or holiday breakfast. They smell amazing when they’re baking and are really packed with fall flavors. The mini loaves are big enough to stand out in a sea of muffins on a brunch platter, too. They’re big enough to share – but you can treat yourself to a whole one with a big mug of coffee or tea if you feel like treating yourself.

This is one recipe where I’ll whip up a double (or triple) batch to hand out as holiday treats to family who come over to visit – a great take home treat size. If you plan to give them away, look for single-use mini loaf pans that you can bake directly in, wrap up and pass out!

Mini Apple Spice Cakes with Cinnamon Cream Cheese Frosting
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/4 cup butter, room temperature
1/4 cup sugar
1/2 cup brown sugar
2 large eggs
3/4 cup shredded apple (not applesauce)
1 tsp vanilla extract
1/2 cup buttermilk

Preheat oven to 350F. Lightly grease three 3×5-inch mini loaf pans.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars until light and creamy. Beat in eggs, one at a time, followed by shredded apple and vanilla extract. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture and mix until no streaks of flour remain.
Divide batter evenly into prepared mini loaf pans.
Bake for 35 minutes, or until loaves are lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow loaves to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before frosting with Cinnamon Cream Cheese Frosting.

Cinnamon Cream Cheese Frosting
6 oz cream cheese, room temperature
5 tbsp butter, room temperature
1 tsp ground cinnamon
1 tsp vanilla extract
1 tbsp milk
1 – 1 1/2 cups confectioner’s sugar

In a medium bowl, beat together cream cheese and butter until smooth. Blend in cinnamon, vanilla extract and milk. Gradually add in confectioners’ sugar until frosting is thick and spreadable.
Apply to cooled cakes.

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